Description
This Chinese Chicken Salad is a vibrant, crunchy, and flavorful dish combining shredded chicken, napa and red cabbage, carrots, and a tangy sesame-soy dressing. Tossed with crispy crunchy noodles and toasted sesame seeds, it’s a refreshing and quick salad perfect for a light lunch or dinner.
Ingredients
Scale
Dressing
- 2 tbsp light soy sauce
- 3 tbsp rice vinegar (rice wine vinegar or cider vinegar)
- 1 tbsp toasted sesame oil
- 2 tbsp grapeseed oil (or canola or any neutral flavored oil)
- 1 tsp sugar
- 1 1/2 tsp fresh ginger, grated or finely chopped
- 1 garlic clove, minced
- 1/2 tsp black pepper
Salad
- 4 cups Chinese cabbage (Napa cabbage), finely shredded
- 1 1/2 cups red cabbage, finely shredded
- 1 cup carrot, finely julienned
- 2 cups cooked chicken, shredded
- 1/2 cup shallots/scallions, finely sliced on the diagonal
- 1/2 to 1 cup crunchy noodles (e.g., Chang’s crunchy noodles)
- 1 – 2 tsp sesame seeds
Instructions
- Prepare the dressing: Combine the soy sauce, rice vinegar, toasted sesame oil, grapeseed oil, sugar, grated ginger, minced garlic, and black pepper in a jar. Shake well and set aside for about 10 minutes to allow the flavors to meld together.
- Assemble the salad: In a large bowl, mix the finely shredded Chinese cabbage, red cabbage, julienned carrots, shredded chicken, and sliced scallions. Add half of the crunchy noodles to the mixture.
- Toss with dressing: Drizzle the prepared dressing over the salad ingredients, then toss gently to combine all components evenly without crushing the crunchy noodles.
- Serve: Divide the salad into serving bowls, topping each with the remaining crunchy noodles and a generous sprinkle of sesame seeds. Serve immediately to enjoy the crisp textures.
Notes
- Use light soy sauce for a milder, less salty taste.
- Finely shredding the cabbage ensures good texture and flavor distribution.
- Crunchy noodles add desirable texture; add according to your preference to maintain crispness.
- Serving immediately is key to keep the crunchy noodles from getting soggy.
